Bouquet: Intensely perfumed with lifted mocha spice notes interlaced with red cherry and violet.
Palate: The tannins are soft and silky, layered with plush, ripe red fruits.
Food Match: Enjoy with red meats such as venison or slow roasted leg of lamb.
Dietary Information: Suitable for vegetarians, vegan and gluten free diets.
Cellaring Recommendation: Enjoy now, or cellar up to 5 years of vintage date.
Marlborough experienced a mild-to-cool spring period, which ensured that the vines naturally produced lighter than average yields. These mild temperatures then extended into the summer months, coupled with an unseasonal period of rain, which ultimately alleviated the drought conditions we had experienced over the past two years. Our Pinot Noir was harvested in excellent condition and the resulting wine is showing the wonderful hallmarks that Marlborough is known for – lifted fruit flavours in the berry spectrum balanced with earthy savoury notes, vibrancy, purity and structure.
Winemaker: Natalie Christensen
Harvest Date: 29th March - 19th April 2017
Winemaking Analysis: Alc 13% pH 3.64 TA 4.9 RS 2.0g/l
The low yielding Pinot Noir blocks were harvested at optimum ripeness. All blocks were harvested and made separately. The fruit was gently warmed and inoculated with selected yeasts to capture varietal expression. A fast, hot fermentation proceeded with regular hand plunging, which helped craft a wine with elegance and structure. After a short period of post ferment maceration, when the tannins were in balance, the parcels were gently pressed off. A portion went to a mixture of new and older French oak barriques to undergo malolactic fermentation and to age. The wine was blended then gently filtered prior to bottling.
Download Peter Yealands Reserve Pinot Noir Tasting Notes (PDF 552k)